Archive for May 2006

bendakaya vepudu Bendakaya vepudu (Okra Fry) Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid. The superior fiber found in okra helps to stabilize blood sugar. For best cooking results, okra should be fresh (not frozen). The pods should be small (3 inches or so long), or the okra […]

Rice is the staple food of southern part of India and a typical Andhra meal consists of pappu (dal) with pickle, fry and papaddums. Kandipappu or tuvar dal is one of the popular dals grown in India. It is called as arhar in Bengali and tuvara parippu in Malayalam. It’s slightly sweet and highly digestable […]

Kodi Kura (Traditional Andhra Chicken Curry) Andhra cuisine is a blend of both vegetarian and non-vegetarian dishes. Major part of non-vegetarian dishes are made of chicken, meat and sea food like fish,prawns and crabs. The most important spices used in Andhra region are ginger, garlic, cumin, fenugreek, cinanmom, cloves, cardamom, poppy seeds, coriander seeds,star ani […]

Nimmakaya Pulihora (Lemon Rice) Pulihora a sour, spicy hot and salty dish is considered to be a good stimulant for a dead tongue. It is easy to cook and is a good stomach filler.Hindus consider turmeric powder as a symbol of auspiciousness, this dish is therefore cooked for almost all good occasions and during festive […]